Spanish Quinoa Salad
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This Spanish Quinoa Salad is one of my go to meals when I want something wholesome without spending hours in the kitchen. With just forty minutes from start to finish, it comes together beautifully for lunch or a light dinner. Quinoa is packed with complete protein and all nine essential amino acids, making this dish incredibly satisfying and nutritious. The combination of crisp vegetables, toasted almonds, and a zesty lemon garlic dressing creates layers of flavor that feel restaurant quality yet surprisingly simple to prepare. Best of all, it's budget friendly and uses ingredients you likely already have on hand.
Ella x
Ingredients
- 400quinoa
- 189270 mlcherry tomatoes
- 1 eggred onion
- 1 eggcucumber
- 250 galmonds
- 150 mlolive oil
- 100 mllemon juice
- 2 clovesgarlic
- 1 teaspoonsmoked paprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 handfulfresh parsley
Detail level
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer until the water runs clear. Drain and set aside.
- 2
In a large saucepan, combine the quinoa and 300ml of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water has been absorbed.
Tip: Fluff the quinoa with a fork before using.
- 3
While the quinoa cooks, peel and chop the cucumber and red onion. Cut the cherry tomatoes in half.
- 4
In a large bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, salt, and black pepper.
- 5
Add the chopped cucumber, red onion, and cherry tomatoes to the bowl. Toss to combine.
- 6
Once the quinoa has cooked, fluff it with a fork and add it to the bowl. Stir in the almonds.
- 7
Toss everything together to combine. Stir in the chopped fresh parsley.
- 8
Serve immediately, garnished with additional parsley if desired.
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